Bread Day
We’ve had some cool, cloudy days lately. It was time to make some bread. I don’t bake bread in the summer. Firing up the oven to 550 degrees when it’s already hot outside is just not inviting. I...
View ArticleFlour Power
It’s a cheesy title, I know. But you have to get a little cheesy before you approach a baking topic as serious as flour. One of the most often-asked questions I hear in Pastry Craft classes is, “Does...
View ArticleCooking Tools
I am not a gadget person. I do, however, believe in great tools that are inexpensive – the ones I grab for every day and just can’t live without. Some are a little sleek and sexy, most are not. But...
View ArticleHoliday Breads
After a busy holiday, it’s time to recap a bit. Out of all of the wonderful treats I made this season (cookies, confections and things in between), I love my holiday breads best. They’re traditional...
View ArticleWhite or Wheat
It used to be that the number one question I would get from my students is, “Do you watch Top Chef?” Thankfully, that question has taken a back seat to: “Can I make this with whole wheat flour?” This...
View ArticleKneading Conference 2013
It’s pretty inspiring to have a chance to be with a vibrant group of bakers (both professional and home), grain millers and grain growers for three days. We’re all speaking the same language – albeit...
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